Ingredients
52 oz turbot fillets
Chives
Parsley
Dill
Potato Rösti with snow crabs:
14 oz. snow crab meat (peeled weight)
35 oz. baking potatoes, finely grated
Oil
Salt and pepper
Creamed caviar:
4 cups cream
½ cup dry white wine
½ cup fish stock
1 shallot, finely chopped
1.5 oz. salmon roe
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See all relevant products for this recipeCooking instructions
Herb-baked turbot
Bake the fish at 230°F for approx. 14 minutes. Turn in the chives, parsley and dill and season with salt and pepper.
Potatoes rösti with crabs
Mix the finely-grated potato with the minced crab meat and salt and pepper. Fry in oil in a blini pan.
Creamed caviar
Saute the finely chopped shallot in a little oil. Boil down the white wine to half the amount. Add the fish stock and cream. Boil for 5 minutes. Sieve the white wine, fish stock and cream and boil down to a creamy consistency. Add salt and pepper. Garnish with snow crab meat and salmon roe immediately before serving.
